In a large pot of boiling water drizzle some olive oil and 1 tablespoon of salt. Boil the chicken until done.

Cook the noodles in boiling water. While the noodles are cooking cut up the chicken into 1/2 inch pieces. Drain pasta and set aside.

In a pot saute onion, garlic, carrots, and celery in butter. Cook until the onions appear translucent, add the mushroom soup, chicken soup, and sour cream. Mix well. Salt and pepper if needed.
Add the noodles, chicken, and parsley. Stir until fully coated. Transfer to a greased 9×13 pan.
Bake at 350 for 30 minutes or until bubbly.
Remove from oven, sprinkle with crackers and bake 5 – 10 more minutes.

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We LOVED this! Forget 2nds, we went back for 4th’s!!!!! This recipe came together very easily, but I did use a few shortcuts. I had a jar of chicken and a bag of homemade noodles on hand, so I used those instead with great results!

I prefer my Chicken Noodle Soup with spaghetti noodles instead of egg noodles anyways, so I may always choose to use that type of pasta in this recipe.

4-6 garlic cloves pressed (Use fresh! Its so good for the immune system)

2 Tablespoons Butter

Pinch Of Parsley

Dash Of Basil

Salt And Pepper, to taste

Melt butter in large stock pot. Add chopped baby carrots, onion and minced garlic. Sautee until soft. Add 2-3 cartons of chicken broth based on your personal preferences. Dump in can of chicken with juices. Next, add dried parsley, salt, pepper, and basil if desired. Bring to a boil. Add in your noodles. (Again, the amount depends on how brothy or noodley you like your chicken noodle soup to be.)

Simmer until noodles are soft.

This soup tastes so good! You won’t believe what a difference homemade noodles make!!!!!

The non-sickies in our family ate their Chicken Noodle soup with crackers, meat and cheese and Bread & Butter Pickles. YUM, comfort food at it’s finest!